Gluten-free Irish Soda Bread

St. Patrick’s Day is a few days away and I am beyond excited to share my gluten-free Irish soda bread recipe. If you follow me on Instagram, you may know that I have been testing out this recipe for weeks. I set a goal for myself to share this recipe in time for St. Paddy’s day. After many failed attempts, I was definitely getting discouraged. I swear I was close to tears this past Sunday when I finally got this recipe right. I am so proud of it. I called my mom right away with a mouth full of bread.

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Irish Soda Bread is supposed to an easy, throw together recipe. Its made of a few simple ingredients that were considered common in Irish households when this bread first came to be. I also learned that traditional Irish soda bread is plain – no raisins! Now that I got my recipe down pat, I do think it is pretty simple, but I am not sure how common it is to find buttermilk in someone’s fridge.

I haven’t had Irish soda bread in about 7 years, so I wasn’t sure what it should taste like. I started off with Ina Garten’s Irish Soda Bread recipe {substituting all purpose flour for GF flour} and it did not turn out well. Ina is amazing, so I am sure her recipe turns out great with regular all-purpose flour. I also tried a recipe that I received from someone who came to my bridal shower. I am all for experimenting when I am cooking, but doing the same with baking was a big challenge. This was also my first attempt ever at Irish soda bread.

My first few attempts lead to very dense bread that hardly resembled Irish soda bread. I wasn’t sure if it was due to my oven {which is gas}, the flour or my technique. I first noticed improvements when I chilled the butter, buttermilk and egg. Next, I saw improvement the longer I chilled the dough before baking. But the biggest improvement came from my choice of flours. King Arthur’s Measure for Measure flour was a game changer! I highly recommend using this flour for my recipe. It totally changed the texture of my bread.

I had been using Bob’s Redmill 1:1 flour {which has worked great in other recipes} but I found that it was what cause my bread to be dense and not bake evenly. I changed up the baking temperature and bake time, but it never seemed to bake correctly. Regardless of the flour this bread bakes with a lot of cracks, so I didn’t find it necessary to score the dough with an “x” before baking it {I tried that too}.

If you try my recipe, I would love to know! Please leave a comment below or on my Instagram @redroseandhoney.

Disclaimer: I am participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to and affiliated sites. All opinions/recommendations are my own.

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Gluten-free Irish Soda Bread

  • Difficulty: easy
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1 cup butter milk (very cold)
1 egg (very cold)
2 tbsp unsalted butter, cubed (very cold)
2 cups gluten-free flour blend
1/8 cup coconut sugar
5/8 tsp baking soda
3/4 tsp salt
1/2 cup raisins


– Dice butter into small cubes (about 1/4 inch) and place in a small bowl.
– Beat egg in buttermilk with a fork.
– Place in butter and buttermilk mixture in the freezer for about 10 minutes to chill while you prepare dry ingredients. Do not let it freeze!
– In a stand mixer combine dry ingredients on low speed, adding raisins last.
– Slowly added buttermilk mixture and butter on low speed. Combine well, but don’t over mix. Dough should be sticky.
– Turn dough out onto floured surface (flour your hands too), lightly kneading dough to form a ball. Do not score with “x”
– Chill dough in fridge for at least 1 hour.
– Pre-heat oven to 400 degrees.
– Once oven is ready, place dough on a parchment lined baking sheet and place in oven.
– Bake for 20 minutes at 400 degrees then turn heat down to 350, baking for another 30 minutes.
– Test bread with toothpick. Once it comes out clean, allow bread to cool slightly then transfer to cooling rack. Allow bread to cool for at least an hour before cutting.
– Serve plain, with powdered sugar or with Irish butter.

Gluten-Free Chocolate Chip Cookies

Chocolate chip cookies are an all time classic. Whether you need to bring a dessert to a party or you’re looking for a quick snack, I think it’s safe to say chocolate chip cookies never disappoint! When I started my gluten-free life, gluten-free cookies {that were tasty} were hard to come by. Every recipe I tried or product I bought was crumbly, dry and bland. Fortunately, gluten-free flours, recipes and store bought cookies have come a long way in last six years.

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I don’t love baking because all of the measurements need to be precise. It is not at all like cooking. When I’m cooking, I can add a little of  ‘this’ and a pinch of ‘that.’ But, baking has become much easier thanks to gluten-free flour blends. Although there are a lot of recipes on how to create your own blend, I have found it difficult to do. Instead of getting frustrated by mixing tons of different flours together, I opt for two great pre-made options. I like to always have Bob’s Red Mill 1 to 1 Baking Flour or King Arthur Measure for Measure Flour in my cabinet. I substitute either blend in any recipe. The results have always turned out great for me. Through some trial and error I have found one of the blends may work better than the other in certain recipes, but overall either one is a great choice.

Other gluten-free flours available are nut flours such as almond flour and coconut flour. I have baked with both, but haven’t found either one to be particularly easy to work with.  For some reason I have much better luck with cookies than cakes. I use coconut flour in my Pumpkin Chocolate Chip Cookies which are really tasty. This recipe is also grain free. Overall, I have found that nut flours tend to become heavy and dense, if not incorporated with other ingredients correctly.

Today, I am excited to share another great nut flour recipe; chocolate chip cookies by Laura Vitale. Laura started her YouTube channel, Laura in the Kitchen, years ago and has grown tremendously. She currently has over 3 million subscribers and over 1,200 episodes on YouTube. She also published a cookbook last year and has a show on the Cooking Channel called Simply Laura. AMAZING!!

I love watching Laura’s YouTube episodes because they’re short and easy to follow. For this chocolate chip cookie recipe, Laura recommends using a fine almond flour like this one and good quality coconut oil {I’ve used this one}. I cannot stop thinking about these cookies since I last made them! These cookies were delicious and I cannot wait to make them again. This recipe is so easy too. It calls for 9-10 minutes of baking, but in my oven these cookies took 18-20. Here is Laura’s episode for these delicious cookies. If you haven’t already subscribed to her channel, you should!

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When I bake cookies there are a few kitchen essentials I like to have. An ice cream scoop helps me make round, symmetrical cookies which allows them to bake evenly. Sometimes I use my Kitchen Aid Stand Mixer, but for this recipe I used a sturdy whisk and rubber spatula. Rubber spatulas are great for cooking too because they’re gentle on your pans.  Whenever I use baking pans I almost always use parchment paper. It makes clean up so much easier and keeps your pans in good shape. The parchment paper I’ve linked below is pre-cut which is extra handy. I have also linked mixing bowls, measuring cups and spoons that are very similar to the ones I have.

{Tip from my mom: look for larger measuring sets. They hardly take up any space and the extra sizes will come in handy.}

Disclaimer: I am participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to and affiliated sites. All opinions/recommendations are my own.


EASY Appetizer for Football Sunday!

With NFL playoffs this weekend, I thought it would be a good day to share a great game-day app. It’s one of the easiest appetizers I have ever made. You can prep most of the ingredients ahead of time which makes them perfect for parties. Pop them in the oven when your guests arrive and in 30 minutes you’ll have a great snack ready. to eat I actually made these one Christmas Eve and my family really liked them. Be warned – jalapenos can be very hot, so be mindful of the seeds. Heat is not for everyone. These so easy that you don’t really need to follow a recipe.¬† Here is super easy spin on loaded potato skins!

Need more game day ideas? Follow me on Pinterest!

Spicy Potato Skin Bites


4 Medium Size potatoes

4 Jalapeno Peppers

1-1.5 cups of shredded sharp cheddar cheese

4-5 Slices of Nitrate Free Bacon


Sea Salt

Black Pepper

Directions – The Prep

Pre-heat oven to 350 degrees and line baking sheets with parchment paper.

Slice potatoes into rounds about 1/2 inch thick and place on baking sheet (note: do not slice potatoes ahead of time because they will turn brown (similar to an apple). I made this mistake and had to cut up more potatoes).

Slice japalenos into small rounds (keeping or discarding as many of the seeds as you like – the seeds hold the heat).

Use a kitchen scissor to cut the bacon into small bite sized pieces

Directions – The Assembly

Using a basting brush, VERY lightly spread olive oil on the top of each potato (the bacon will release oils). You just need enough oil to help the salt and pepper stick. Sprinkle with salt and pepper,

Place 1-2 jalapeno and bacon slices along with shredded cheddar on each potato.

Bake for about 30 minutes then top with fresh scallions.

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